Easy Lemon and Blueberry Drizzle Cake Recipe
Introducing a delightful variation of the classic Lemon Drizzle Cake! Prepare to indulge in the ultimate cake heaven with this moist, lemon-infused loaf, generously adorned with scattered fresh blueberries. To take it up a notch, we've added not just one, but two layers of tangy lemon glaze. It's sure to satisfy your deepest cake cravings.
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Servings: 10
Calories: 315kcal
Ingredients
For the Cake
- 180 g Caster Sugar
- 180 g Unsalted Butter, Room Temperature
- 3 Eggs, Room Temperature
- 180 g Plain All Purpose White Flour
- 3 tsp Baking Powder
- 1 Lemon, Finely grated zest only
- 80 g Fresh Blueberries, Or Frozen
For the Drizzles
- 1 tbsp Lemon Juice
- 20 g Caster Sugar
- 2 tbsp Lemon Juice
- 40 g Icing Sugar
Instructions
- Preheat oven to 170C (340F)
- Cube the butter into small chunks and place it into a large bowl or stand mixer with the paddle attachment.
- Add the caster sugar.
- Mix the two ingredients together until they form a creamy texture.
- Add the eggs slowly while still mixing to incorporate everything together in the batter.
- Add the baking Powder to the flour and sift together.
- Add the flour mixture to the batter and mix until you form a thick cake batter. Do not overmix at this point.
- Finely grate the lemon zest.
- Coat the blueberries in flour, covering them completely.
- Add 3/4 of the blueberries and the lemon zest to the batter and fold them in gently to keep the air in the batter. Distribute them throughout.
- Line the loaf tin with baking paper and grease the paper with a little butter, to help prevent the cake from sticking as it bakes.
- Transfer the cake batter to the tin evenly.
- Sprinkle the extra 1/4 of blueberries onto the top of the batter.
- Place the cake in the oven and bake for 40 minutes.
- You may need a little longer for the batter to bake. You can check if it is ready by poking a clean sharp knife into the middle. If it comes out clean, the cake is ready. If there is still batter on the knife, bake it for a little longer. You can cover the cake with foil if the top is getting too brown.
- Prepare the first lemon drizzle. Mix 1 Tbsp of Lemon juice with the caster sugar.
- Once the cake is cooked through, remove from the oven and immediately pierce the cake all over several times with a knife while it is still in the tin.
- Pour over the first drizzle evenly and allow it to soak through.
- Lift the cake from the tin and remove the baking paper. Leave it on a cooling rack to cool completely.
- Once the cake has cooled. Prepare the second drizzle by mixing the other 2 tbsp of lemon juice with the icing (confectioners) sugar.
- Pour the second drizzle all over the cake and allow it to set before serving or storing.
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Recipe Notes
- Allow the butter, eggs, and lemons to reach room temperature before using.
- Do not overmix the batter, as it may make the end result dense and heavy.
- Use baking powder within six months of opening, regardless of the expiry date.
- Some of the blueberries may sink to the bottom of the batter, we try to mitigate this by covering them in flour first, but some will still sink, this is normal.
Nutrition Estimate
Calories: 315kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 64mg | Potassium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 528IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg